Chef Schneller

Day 3 Meats

Export style rib

Bone-in rib eye, trimmed with a measured lip of fat on its edge. Also known as bone-in,
lip on. Purchased for fabricating bone-in steaks or standing rib roasts. Good for grilling
(Schneller 273)
Finger bones
Part of the lumbar vertebrae bone structure; connects to the chine bone (Schneller 273)
Flank steak
Flat steak found off the bottom of the beef loin. Good for fajitas, quick stir fry (Schneller
273)
Top sirloin butt
Tender steak or roast cut widely used in foodservice industry. Can be used for kebob,
churasco or thinly sliced for grilling (Schneller 59)
Lip on rib
A two-inch piece of fat that runs along the edge of a beef rib eye (Schneller 63)
Marbling
Intramuscular fat, fat within the lean muscle; evaluated when grading; adds moisture and
tenderness (Schneller 274)
1x1
1 inch of tail and 1 inch of fat left on (Schneller 38)
0x1
No tail and 1 inch of fat left on (Schneller 38)
Wet aged
Meat aged in a vacuum package; increases tenderness but doesnt affect flavor
dramatically (Schneller 277)
Chine Bone
Inside section of the backbone vertebrae along the loin and rib sections often removed for
easier cutting (Schneller 54)

Dry aged
Process of aging meat. Primarily beef and lab, outside of a vacuum packaging bag.
Primarily done to larger meat cuts with bone and fat coverage. Increases tenderness and flavor
(Schneller 273)
Feather bone
Part of the vertebrae structure, connected to chine bone, thin and flat (Schneller 273)
Porterhouse
Cut created from the short loin, includes the tenderloin and strip loin together; typically
the tenderloin must be at least one third of the entire steak (Schneller 275)
Rib Eye
Part of the carcass that makes up majority of the rib. Good for roasting and grilling
(Schneller 40)
Shortloin
Section of beef or veal containing the striploin and the tail section of the tenderloin,
purchased to make porterhouse and T-bone steaks (Schneller 276)
Sirloin
The hip section of the loin containing the top sirloin butt, tri-tip, sirloin flap, and ball tip;
known as the rump (Schneller 276)
T-Bone
Steak cut from the short loin, containing the striploin and a small section of the tenderloin
(Schneller 276)

1. Bones found in beef loin and rib primals

a. Beef loin
i. Thirteenth rib, chine, feather, finger, T-bone
b. Rib
i. Rib bone
2. Fabricating primal beef loin and rib cuts (Schneller 53-65)
a. Striploin
i. Trim exterior to desired thickness
ii. Remove large collagen band approx. two inches across top of eye muscle
iii. Remove bone connective tissues from underside
iv. Cut off vein steak from sirloin side
v. Portion cut with palm flat against steak, making even portions

b. Tenderloin
i. Remove long side muscle (aka chain)
ii. Remove membranes from top side
iii. Peel collagen silverskin from the tail or thin side towards the head (thick
side). Be sure to eliminate collagen between the large side muscle.
iv. Remove large fat deposits on the bottom side by scraping them loose.
v. Remove any bone tissues and collagen bands from head end
vi. Tuck tail and tie for roast or cut into medallions
c. Shortloin (T-bone steaks)
i. Pre-trim shortloin to reduce individual trimming of steaks
ii. Place shortloin tenderloin side down
iii. Run shortloin through blade and hold steak as it passes blade
iv. Trim steaks to desired level
d. Top sirloin butt
i. Trim fat top to desired thickness
ii. Remove cap section
iii. Divide through natural seam and eliminate collagen band
iv. Portion cap at slight angle across grain
v. Portion main sections, cutting perpendicular to cutting board
e. Sirloin flap, tri tip
i. Trim excess fat and silverskin
ii. Cut across grain on slight bias
f. Flank
i. Trim excess fat
ii. Slice along entire length with palm flat.
g. Beef rib eye boneless
i. Trim excess fat on cap
ii. Remove fat along lip
iii. Slice portion with palm flat against steak, cutting with tip pointing down
h. Short ribs
i. Trim away fatty side of ribs
ii. Crosscut shortribs into two inch portions
i. Frenching
i. Score across bones at edge of lip
ii. Score on each individual bone to loosen membrane
iii. Pull lip with membrane off bones and scrape each bone to remove debris
3. Best cooking methods and dishes for HRI cuts from loin and rib (Schneller 38,39,41)
a. Striploin: Grilling and broiling. Dry age and grill
b. Tenderloin: Roasting, grill broil, saut, medallions. Grilled medallions with
c.
d.
e.
f.
g.

compound butter
Shortloin (T-bone): Grill, chargrill, broil. Good dry aged and grilled
Top sirloin butt: Grill, broil, pan sear, saut. Use in a stir fry
Sirloin flap (tri tip): Slicing, barbeque, broil. Marinade and use in tacos.
Beef rib eye: Roast, grill, saute. Good as a standing rib roast
Short ribs: Braise, slow roasting. Pot roast or grind into hamburgers

4. Aging meats can do the following (Wikipedia)

a. Aid in tenderness
b. Add flavor due to moisture evaporation (dry aging).
5. Differences between wet and dry aging (Wikipedia)
a. Wet aging
i. Beef is aged in a vacuum-sealed bag to retain moisture. Only takes a few
days and no moisture is lost
b. Dry age
i. Beef is aged by being hung or placed on a rack to dry for several weeks
where moisture evaporates and concentrates beef flavor while tenderizing
as well.